
COPYRIGHT, ISX6, BY 
WHITE.STOKES.S ALLEN, PUBLISHERS , NEWYOF^K, j 




ClassXXZ^l 
Book_. M % _ 



PUDDINGS 



AND 



DAINTY DESSERTS 



* 



jtf 



tf 



THOMAS J^fyURREY 

Author of "Fifty Sozijs," "Fifty Salads," "Breakfast 

Dainties," "Salads and Sauces" and 

"Valuable Cooking Recipes" 



" Hallo ! A great deal of steam ! 
The pudding was out of the copper." 
" Oh, a wonderful pudding " 

— A Christmas Carol 




NEW YORK 
WHITE, STOKES, & ALLEN 

1886 






Copyright, 1886, 
By WHITE, STOKES, & ALLEN. 



CONTENTS. 



INTRODUCTORY, 



MISCELLANEOUS DAINTY DES- 




SERTS, . 




After-Dinner Croutons, 


9 


Almond Cake, 


9 


Angel Cake, 


IO 


Apricot Tarts, 


IO 


Biscuit Glace, 


IO 


Blanc Mange, 


II 


Brioche (French Paste) 


II 


Cocoanut Cake, 


12 


Deviled Almonds, 


12 


Deviled Chestnuts, . 


13 


Dominoes, .... 


13 


Eclairs, 


13 


Fresh Pear Tart, 


H 


Gateau St. Honore, 


■ i5 


Lemon Water Ice, 


i5 


Macaroons, 


16 


Maids of Honor, . 


16 


Orange Water Ice, . 


• i7 


Rice Souffle, 


*7 



CONTENTS. 



Rhubarb Tarts, . 


*7 


Sponge Cake, . 


. iS 


Sponge Drops, 


iS 


Velvet Cream, 


. 19 


Vanilla Ice Cream, 


l 9 


ARIOUS FRUIT DESSERTS. 




Apple Charlotte, 


• 1 9 


Apricots with Rice, 


20 


Banana Charlotte, . 


. 20 


Banana Fritters, . 


20 


Blackberry Short-Cake, 


. 21 


Fresh Pineapples in Jelly, 


21 


Frozen Bananas, 


. 21 


Frozen Peaches, . 


22 


Orange-Cocoanut Salad, 


. 22 


Orange Salad, 


22 


Orange Sponge, 


• 23 


Peaches a la Conde, 


23 


Peaches a la Suedoise, 


• 23 


Peach Fritters, . 


24 


Peach Meringue, 


. 24 


Peach Short-Cake, 


25 


Pineapple Fritters, . 


• 2 5 


Pineapple Salad, 


25 


Plum Salad, . 


. 26 


Raspberry Short-cake, . 


26 


Salad of Mixed Fruits, 


• 27 



CONTENTS. 5 



PAGE 



Sliced Pears, . . . .27 

Strawberry Charlotte, . . 27 

Strawberry Short-Cake, . . 28 

Velvet Cream, with Strawberries, 29 



CUSTARDS AND OMELETS 


AS 


DESSERTS. 




Cold Custard, 


29 


Cold Rice Custard, . 


• 2 9 


Meringue Custard Tartlets, 


3° 


Omelet Souffle, 


• 3 1 


Omelet with Jelly, 


3 1 


Rum Omelet, . 


• 32 


Tapioca Custard, 


34 


PUDDINGS. 




Apple-Manioca Pudding, 


• 34 


Batter Pudding, . 


35 


Boiled Pudding, 


• 35 


Boiled Rice Dumplings, Custard 


Sauce, . 


35 


Bread-and-Butter Pudding, 


• 36 


Bread-and-Fruit Pudding, 


37 


Bread Pudding, 


• 37 


Carrot Pudding, . 


37 


Chocolate Pudding, 


• 38 


Cold Apple Pudding, 


• 38 


Cold Cabinet Pudding, 


• 39 


Cold Marquise Pudding, 


40 



CONTENTS. 



Cold Plum Pudding, 

Cold Rice Pudding, 

Cold Scotch Pudding, 

Green Apple Pudding, 

Indian Pudding, 

Lemon Pudding, 

Manioca Pudding, 

Meringue Pudding, 

Minute Pudding, 

Plum Pudding, 

Pineapple Cabinet Pudding, 

Rice a l'Imperatrice, 

Rice Pudding, 

Spanish Apple Pudding, . 

Spanish Fruit Pudding, 

Spanish Pineapple Pudding, 

Sponge Pudding, 

Steamed Peach Pudding, 

Tapioca Pudding, with Peaches, 

Vanilla Sauce, 

PIES. 

Remarks on Pies, 
Pie Crust, 
Puff Paste, 
Home-Made Apple Pie, 
Mince Pie, 



40 
4 1 

4 1 

42 
42 
42 

43 
43 
44 
44 
45 
45 
46 
46 

47 
47 
47 
4 S 
48 
48 

49 
49 
50 
5i 

52 



INTRODUCTORY. 

Quite a revolution has been created in the 
dessert of the American dinner-table. The 
time was when the array of sweets, creams, and 
ices would occupy half the menu of a private 
dinner-party, and the sight of these to guests 
already satisfied with good things was anything 
but agreeable. Happily these displays are seen 
no more in good society, for none but Mrs. 
Moneybags from the backwoods would think of 
presenting more than one or two choice sweets 
to her guests. 

For the daily dinner nothing can be more ac- 
ceptable than sweets combined with fruits, small 
light puddings, and ethereal trifles, such as 
souffles, whipped creams, etc. While many of 
these recipes are intended to supply this want, 
a few there are which will be found somewhat 
elaborate, and are intended for special occasions. 

Certain recipes given here might appear with 
equal propriety under either of several of the 
various general divisions of this book, but as an 
alphabetical index of each division is given, no 
confusion should occur. 



MISCELLANEOUS DAINTY DESSERTS. 

After-dinner Croti tons.— The hard water 
crackers being expensive in comparison with 
other crackers, I have adopted the crispy crou- 
tons as a substitute, and find them very accept- 
able. Cut sandwich-bread into slices one-quar- 
ter of an inch thick ; cut each slice into four 
small triangles ; dry them in the oven slowly 
until they assume a delicate brownish tint, then 
serve, either hot or cold. A. nice way to serve 
them is to spread a paste of part butter and part 
rich, creamy cheese, to which may be added a 
very little minced parsley. 

Almond Cake.— Blanch and pound in a 
mortar eight ounces of sweet and one ounce of 
bitter almonds ; add a few drops of rose-water, 
or white of egg every few minutes, to prevent 
oiling ; add six tablespoonfuls of sifted sugar and 
eight beaten eggs ; sift in six tablespoonfuls of 
flour, and work it thoroughly with the mixture. 
Gradually add a quarter of a pound of creamed 
butter ; beat the mixture constantly while pre- 
paring the cake, or it will be heavy. Put a 



10 ANGEL CAKE. 

buttered paper inside of a buttered tin, pour in 
the mixture, and bake in a quick oven ; cover 
the cake with paper if the oven is too hot. 

Angel Cake.— This popular cake was invented 
by a St. Louis baker, who kept the formula a 
secret a long time. A discharged employee 
finally made it known. To four ounces of sifted 
flour add one teaspoonful of cream of tartar ; 
rub these through the sieve four or five times. 
Beat the whites of a dozen eggs until very stiff ; 
add to them gradually three-quarters of a pound 
of granulated sugar, and beat thoroughly while 
so doing ; flavor with a teaspoonful of vanilla 
extract ; add the flour to the egg foam quickly 
and lightly. Line the funnel cake- pan with un- 
greased paper, pour in the mixture and bake 
fifty minutes. When done, loosen the edges 
and remove from the pan at once. Cut into 
slices and served with a custard sauce, it forms 
an agreeable pudding. 

Apricot Tarts.— Prepare the tart shells as in 
recipe for Rhubarb Tarts (which see). Peel 
and remove the stones from a quart of ripe apri- 
cots, put them in the shells, dredge them with 
sugar, and serve. When the fruit is hard or 
unripe, boil it in a syrup made of one pint of 
water and one pound of sugar. 

Biscuit Glace.— Fancy paper cases, filled 



BLANC MANGE. II 

with a variety of ice-creams, water-ices, velvet 
creams, etc., are so called. Small families are 
recommended to purchase them already pre- 
pared from dealers in sweets and ices, but they 
are easily prepared. Half fill the cases with ice- 
cream or water-ice, and add a layer of Charlotte 
russe or velvet cream ; then put them in a 
covered receptacle, surrounded with ice and salt, 
until wanted. A top layer of beaten white of 
egg is sometimes added just before serving, and 
a shovelful of hot coals held over them a moment 
will color the egg nicely. 

Blanc Mange.— Blanch two bitter almonds 
with two ounces of sweet almonds, pound them 
to a paste, and by degrees add a pint of cold 
water. Let stand until settled. Strain off the 
almond milk. Put into a pint of milk five 
ounces of loaf sugar, three inches of vanilla bean, 
and boil in an enameled saucepan : stir until the 
sugar is dissolved ; then add an ounce of well- 
soaked "isinglass ; strain into a basin, add the 
milk of almond and a gill of cream. Remove 
the vanilla. When cold pour the mixture into 
individual moulds, and place in the ice-box until 
wanted. 

Brioche (French Paste). — Mix together 
eight ounces of sifted flour and half a pint of 
brewers' yeast, with lukewarm milk enough to 



12 COCOANUT CAKE. 

make a thick batter. Cover, set near the range 
and allow it to rise until twice its original size. 

Sift together one ounce of salt and a pound 
and a half of flour ; add an ounce of powdered 
sugar ; cut up a pound of unsalted butter into 
pieces, and work it into the flour ; beat and add 
eight eggs ; whip three pints of cream to a light 
foam, and work it evenly into the mixture. 
Now add the first mixture (if risen) and knead 
them well together. Cut and knead again ; 
allow it to rise ; knead again ; put it into well 
greased molds and bake in a quick oven. 

The French usually make it into balls hol- 
lowed at the top by pressing the thumb into 
them ; beaten egg is then brushed over them 
and much smaller dough-balls are placed in the 
hollow part of each. Egg is again brushed over 
them and the whole is then baked. A richer 
paste can be made by using more eggs and 
butter. 

Cocoanut Cake.— Three-fourths of a pint of 
powdered sugar, one ounce of butter, half a pint 
of grated cocoanut, one pint of flour, one table- 
spoonful of baking powder, and milk enough to 
make a stiff batter. Mix, and bake in buttered 
pans ; sprinkle dry cocoanut on top. 

Deviled Almonds.— Blanch two ounces of 
sweet almonds in hot water, to more easily re- 



DEVILED CHESTNUTS. 1$ 

move their skins, and toss them about a few 
moments in hot butter ; sprinkle over them a 
pinch oi cayenne and salt. 

Deviled Chestnuts.— Peel the raw chestnuts 
and scald them to remove the inner skin ; put 
them in a frying-pan with a little butter and toss 
them about a few moments ; add a sprinkle of 
salt and a suspicion of cayenne. Serve them 
after the cheese. 

Dominoes. — Bake two thin sheets of sponge 
cake ; cover one of them with chocolate paste, 
and the other with icing ; put little dots of 
chocolate over the latter to represent the domi- 
noes ; place the cake on top of the chocolate 
and cut the cake through to pieces of the size of 
dominoes. 

Eclairs.— Put in a saucepan half a pound of 
butter ; whisk into it a quart of boiled milk and 
add gradually one pound of sifted flour, and a 
saltspoonful of salt. Stir the milk briskly with 
a wooden spoon, while the flour is being added ; 
allow the paste to stand on the range a few 
minutes to evaporate some of its moisture, then 
add one egg at a time, beating thoroughly, until 
the paste shows signs of becoming sticky instead 
of being smooth. 

No definite number of eggs can be prescribed to 
attain this result, as there is so much difference 



14 FRESH PEAR TART. 

in flour, but from five to seven will be sufficient 
to produce the desired consistency. Put the 
paste in a funnel-shaped bag, having a tin tube 
in the small end, and squeeze it out on a but- 
tered pan, making the eclair three or four inches 
long. Then bake these forms of light paste for 
about twenty minutes. 

Prepare a cream as follows : Put two quarts 
of milk on the range and add to it half a pound 
of powdered sugar. Put together a quarter of a 
pound of flour and four eggs and one vanilla 
bean ; beat thoroughly ; when the milk boils add 
it to the flour and eggs and whisk lively. Set 
the mixture on the range ; let it come to a boil, 
and pour it into a bowl to become cold. When 
cold, stir into this cream a pint of whipped cream. 

Cut the eclairs on the side and fill them with 
the cream. They may be served plain or with 
a covering of chocolate, icing, or coffee fondant. 

Fresh Pear Tart.— Prepare the tart shell as in 
recipe for Rhubarb Tarts (which see). Peel, 
quarter, and core six pears. Put a pint of boil- 
ing water in a double saucepan, stir into it 
gradually half a pound of crushed sugar ; let it 
boil up ; skim until clear ; add the pears, let 
them simmer half an hour. Pour into a crock 
or bowl. When wanted, add three pieces of 
fruit to each tart shell and use the remaining 



GATEAU ST. HONORE. 15 

syrup as a pudding sauce by adding a table- 
spoonful of brandy or other flavoring. 

Gateau St. Honore.— Prepare a pie crust as 
for custard pie, put it on a greased pie plate, and 
bake to a delicate brown. When done and cool, 
spread a layer of quince marmalade over it. 
Prepare a paste as for cream cakes, put it in a 
pastry bag and press part of it round the edge of 
a round cake tin, press out the remainder in 
balls the size of hickory nuts and bake. Lay the 
border on the edge of the pie crust and press it 
into the marmalade ; garnish the edge with the 
balls and sections of oranges, candied cherries, 
grapes, etc. ; fill the centre with Bavarian cream. 

Lemon Water Ice.— To a heaping table- 
spoonful of gelatine dissolved in two gills of cold 
water, add a quart of boiling water, twelve 
ounces of sugar, a pint of boiling water, and the 
strained juice of eight lemons ; mix thoroughly, 
strain and freeze. Freezers are indispensable in 
well-regulated kitchens. They need not be ex- 
pensive or elaborate, and will pay for themselves 
in a very short time, especially in hot weather, 
when frozen puddings, custards and ices are in 
constant demand. A good butter-tub will 
answer for ordinary use if one has good cans 
with tight covers. Pack the fine ice with alter- 
nate layers of rock salt around the can, pour in 



1 6 MACAROONS. 

the prepared liquid and work it well with a 
wooden spade or spoon while freezing, which 
will prevent it from granulating. Do not draw 
off the water from around the can, until the 
cream or ice is finished, then draw off the sur- 
plus water, repack with ice and salt, and the 
frozen delicacy will be ready to serve in two 
hours. The proportion of salt to ice is one to 
five. When rock salt is scarce the water in the 
freezer may be poured in shallow tins and placed 
in a moderate oven with the door open, where 
the water will evaporate, leaving the salt in the 
bottom of the tin. 

Macaroons.— Blanch (a term used in cookery, 
meaning to scald, so as to more easily remove 
the husks or skins of fruits, etc.) and pound 
three ounces of sweet almonds with half a pound 
of fine powdered sugar ; beat up to a very light 
froth the whites of four eggs with an ounce of 
rice flour, a tablespoonful of dry sherry ; whisk 
it into the almond paste ; drop the mixture on 
paper in wafers about two inches apart, and bake 
in a moderate oven. Neatly arrayed round 
whipped cream they are used quite frequently. 

Maids of Honor.— Half pint each of sweet 
and sour milk, two ounces of powdered rock 
candy, one tablespoonful of melted butter, yolks 
of four eggs beaten up, and the juice and grated 



ORANGE WATER ICE. 1 7 

rind of one lemon. Put the milk in a vessel, 
which set in another, half full of water ; heat 
them to set the curd, then strain off the milk, 
rub the curd through a strainer ; add the butter 
to it and the other ingredients. Line little pans 
with rich paste ; fill with the mixture and bake 
until firm in the center. 

Orange Water Ice.— Add a tablespoonful of 
gelatine to one gill of cold water ; let it stand 
twenty minutes and add half a pint of boiling 
water, stir until dissolved and add four ounces of 
powdered sugar, the strained juice of six oranges, 
and cold water enough to make a full quart in 
all. Stir until the sugar is dissolved ; pour into 
the freezing can and freeze (see lemon water ice). 

Rice Souffle. — Wash a pint of rice, put it in 
a saucepan and add a pint of boiled milk and a 
small piece of stick cinnamon ; boil until the 
milk is absorbed. Remove the cinnamon. 
When cold add the beaten yolks of four eggs 
and an ounce of sugar beaten together, to the 
rice. Have ready a quantity of stiff foam made 
from the beaten whites of six eggs. Whisk it 
into the rice and beat the mixture thoroughly ; 
pour it in a buttered dish, bake to a light golden 
color, and serve the moment it leaves the oven. 

Rhubarb Tarts— One pound of sifted flour, 
a quarter of a pound of lard, a quarter of a 



15 SPONGE CAKE. 

pound of butter ; work the flour and lard 
together ; add water enough to make a dough, 
roll it out, spread a portion of the butter over it, 
fold and roll again ; add more butter, and so 
on until all the butter is used. When wanted, 
roll it half an inch thick, cut it into rounds with 
a fluted cutter, brush a little egg over the top 
edge and bake. When done fill them with 
rhubarb, stewed and sweetened. 

Sponge Cake.— Separate the whites and yolks 
of ten eggs ; beat the yolks thoroughly with one 
pound of sifted, powdered sugar ; add half a 
pound of sifted flour, a saltspoonful of salt and 
the grated rind of one orange and one lemon. 
Whisk the whites to a stiff froth, and beat it into 
the mixture thoroughly. Half fill your buttered 
pans with the mixture, and bake forty-five min- 
utes. Cover the cake with paper during the first 
half baking. 

Sponge Drops.— Separate the whites and 
yolks of six eggs and beat them thoroughly. 
Add to the yolks four ounces each of sifted flour 
and sugar. Beat in the whisked whites and two 
gills of rose-water; beat the mixture five minutes. 
Butter the baking tin, and drop the mixture by 
spoonfuls on it ; dust a little sugar over them ; 
let them stand a few minutes to absorb the sugar, 
and bake twenty minutes. 



VELVET CREAM. I 9 

Velvet Cream.— Dissolve half an ounce of 
gelatine in a gill of water ; add to it half a pint 
of light sherry, grated lemon peel and the juice 
of one lemon and five ounces of sugar. Stir 
over the fire until the sugar is thoroughly dis- 
solved. Then strain and cool. Before it sets 
beat into it a pint of cream ; pour into molds 
and keep on ice until wanted. 

Vanilla Ice Cream.— Take four quarts of 
rich cream, two vanilla beans, split in two and 
cut small, two pounds of powdered sugar, and 
four fresh eggs. Beat the eggs thoroughly in a 
porcelain-lined dish ; add the sugar and stir well 
together ; add the cream and vanilla, simmer 
until near boiling point, remove and strain 
through a hair sieve. When cool pour into a 
freezer, and freeze in the usual manner. 



VARIOUS FRUIT DESSERTS. 

Apple Charlotte.— A home-made apple char- 
lotte is prepared as follows : Line the inside 
of a pudding- dish with thin slices of home-made 
bread, moderately well buttered on both sides. 
Peel, core and slice a quantity of sour apples ; 
put in a thin layer of apple in the dish ; spice 
moderately, and add a liberal quantity of sugar ; 
then add a layer of any kind of home-made pre- 



20 APRICOTS WITH RICE. 

serves, and so on until the dish is really full ; 
put slices of buttered bread on top, and bake 
until quite brown and crisp on top. 

Apricots with Rico.— Wash a pint of rice 
thoroughly, scald it with hot water, drain and 
cool ; add to the rice a quart of rich milk, a 
quarter of a pound of sugar and a saltspoonful 
of salt ; simmer gently an hour. When done, 
beat it with a wooden spoon. Wet an oval 
mould with water, press the rice in it and keep 
on ice until wanted. Cut a dozen apricots in 
halves, remove the stones and boil the apricots 
in a syrup made of a pound of sugar, a pint of 
water, and the juice of two lemons. Turn the 
rice on a glass dish, arrange the apricots around 
it, pour the syrup over all (when cold) and 
serve. 

Banana Charlotte.— Line the sides of a quart 
mould with slices of sponge cake or brioche ; 
cover the bottom of the mould with thin slices of 
Aspinwall bananas; fill the mould with stiff- whip- 
ped or Bavarian cream ; set it aside in the ice- 
box until wanted ; then remove carefully from 
the mould and serve. 

Banana Fritters.— Remove the skin from 
four large yellow bananas. Cut the fruit in two 
crosswise, then lengthwise, in not too thin slices ; 
dip them in a batter, fry in hot fat, and serve 



BLACKBERRY SHORT-CAKE. 2 1 

with a sweet sauce, flavored with kirsch or other 
liqueur. Make the batter as follows : Beat 
the yolks of three eggs and add a gill of milk, a 
saltspoonfull of salt, four ounces of sifted flour, 
and mix thoroughly. 

Blackberry Short-cake.— Prepare the short- 
cake as in the recipe for strawberry short- cake 
(which see). Examine the berries carefully ; 
reject all bruised or decayed ones ; arrange 
them on the lower piece of short-cake on their 
sides, but place them upright on the upper 
layer and dredge liberally with sugar. 

Fresh Pineapples in Jelly.— Procure a pint 
of calf s- foot or wine jelly from the grocer. Sur- 
round a small fancy mould with ice, keeping 
the opening end upward ; add enough jelly 
to cover the bottom of the mould ; when firm 
add a layer of diamond-shaped pieces of pine- 
apple, then add more jelly and pineapple until 
the mould is full and all the fruit is used. Keep 
it as cold as possible until wanted, then dip the 
mould quickly in hot water and turn out the 
form on an ice-cold dish. 

Frozen Bananas.— Cut six large, ripe, red 
bananas crosswise, in very thin slices ; add half 
a pound of powdered sugar to them, let them 
stand an hour, then add a quart of water and the 
grated peel of a lemon. When the sugar is dis- 



22 FROZEN PEACHES. 

solved, put the fruit in the freezer and freeze as 
you would ice-cream. Pineapples, oranges and 
berries may be served in the same manner. A 
pint of cream, whipped stiff, maybe added if liked. 

Frozen Peaches.— Peel, stone, and quarter 
the peaches, put them in a freezing-can or crock 
in alternate layers, with an equal quantity of 
peach Sherbet and keep surrounded with ice 
until wanted. 

Orange-Cocoanut Salad.— Fruits served as a 
salad are most enjoyable ; served with a crispy 
crouton or quantity of little cakes they are very 
acceptable (see After-Dinner Croutons). Peel 
and slice four Florida oranges. Cover the bot- 
tom of a compotier with slices of oranges, and 
strew over them a layer of fresh-grated cocoanut ; 
add layers of sliced orange and cocoanut until 
the dish is full. Add powdered sugar, and over 
all pour a pint of champagne. 

Orange Salad.— In India, orange salad is 
served with a plain dressing of oil, vinegar, pep- 
per and salt ; but for Americans, the most ap- 
propriate dressing is of liqueurs. Peel and slice 
three cold oranges, remove the seeds, arrange 
the slices neatly in a compotier, dust powdered 
sugar over them and add two tablespoonfuls each 
of maraschino, chartreuse, and brandy ; let the 
dish stand an hour before serving. 



ORANGE SPONGE. 23 

Orange Sponge.— Oranges are not only excel- 
lent at breakfast (which is the best time to eat 
them), but should be oftener served at dessert — 
as puddings, jellies, short-cake, etc. — than they 
are. A very nice dish is made as follows : 
squeeze out the juice and pulp of. three oranges 
into a bowl, add the juice of half a lemon, three 
ounces of sugar, one and a half pints of cold 
water ; let it come to a boil, then strain. Dis- 
solve two tablespoonfuls of corn-starch in a little 
cold water, rub it smooth and add to it the 
strained juices ; let it boil fifteen minutes to 
cook the corn-starch. Then set it aside, and 
when cold set it in the ice-box to become quite 
cold. Beat up the whites of three eggs to a 
foam, whip it into the corn-starch, and it is 
ready for use. It may be served in tart shells 
or fancy cases, or in meringue boats. 

Peaches a la Conde.— Peel and cut the 
peaches in two, and stew them in clarified sugar 
syrup. Fill an oval mould with hot boiled rice ; 
turn the form out on a dish, arrange the peaches 
around it, and decorate with preserved cherries, 
or other small fruits from the confectioner's. Mix 
half a pint of the syrup with a gill each of sherry 
and marmalade, pour it over the dish, and serve 
hot. 

Peaches a la Suedoise.— Cut a dozen fine 



24 PEACH FRITTERS. 

peaches in halves, remove the stones and boil 
the peaches in white sugar syrup ; drain on a 
sieve and remove the skins. Cut a sandwich 
loaf of bread in two, lengthwise, trim off all 
crust from one-half of it and fry this in hot but- 
ter ; drain and cool ; put it on a flat dish, arrange 
the peaches on top of it, reduce the syrup a little 
and pour it over the peaches. Strew over the 
dish a quantity of deviled almonds, and serve. 

Peach Fritters.— Peel the peaches, split each 
in two and take out the stones ; dust a little 
powdered sugar over them ; dip each piece in 
the batter, and fry in hot fat. Put an ounce 
of butter in a saucepan, and whisk it to a cream; 
add four ounces of sugar gradually. Beat the 
yolks of two eggs ; add to them a dash of nut- 
meg and a gill each of cold water and rum ; stir 
this into the lukewarm batter, and allow it to 
heat gradually. Stir constantly until of a smooth, 
creamy consistency, and serve. The batter is 
made as follows : Beat the yolks of three eggs ; 
add to them a gill of milk, a saltspoonful of 
salt, four ounces of flour ; mix. If old flour is 
used, a little more milk may be found necessary. 

Peach Meringue.— Peel six ripe peaches, 
split or cut them in halves and remove the stones. 
Beat half a pint of rich cream in a bowl sur- 
rounded with ice, until it is three times its original 



PEACH SHORT-CAKE. 25 

quantity. Place the froth on a sieve to drain, 
and keep it on ice until wanted. Dredge the 
peaches with sugar. Beat the whites of four eggs 
until very stiff, and add four ounces of powdered 
sugar gradually. Cover an oven board with white 
paper and drop the beaten eggs on it by table- 
spoonfuls, place them over the range for half an 
hour, then brown slightly in a slow oven, remove 
the soft part when they are cold and place half 
of a peach in the cavity. Place mounds of the 
whipped cream on top, and serve. The mer- 
ingues may be filled with the cream and half of 
a peach placed in the center. 

Peach Short-cake.— Prepare the short-cake 
as in the recipe for Strawberry Short-cake. Peel 
and slice the peaches, arrange the slices with 
sugar as fast as peeled, and arrange in the usual 
manner in layers on top of the short-cake. The 
top layer should be covered with a whipped cream 
to make it more palatable. 

Pineapple Fritters.— Peel and dig out the 
edges of the fruit, and then slice and cut out the 
hard core of each slice. Dip the slices in a bat- 
ter, and fry in hot fat. Add to half a pint of 
hot sugar syrup a tablespoonful of Kirschwas- 
ser, and serve with the fritters. 

Pineapple Salad.— Pare and dig out the eyes 
of a ripe pineapple ; take hold of the crown of 



26 PLUM SALAD. 

the pine with the left hand, take a fork in the 
right hand, and with it tear the pine into shreds 
until the core is reached, which throw away. 
Arrange the shredded fruit lightly in a compotier, 
add a liberal quantity of powdered sugar, a wine- 
glassful of curacoa, half a wine-glassful of brandy. 
Alternate layers of shredded pineapple and fresh 
cocoanut, served with a sauce made of orange- 
juice seasoned with sugar and liqueur, is excel- 
lent. 

Plum Salad. — Large plums are excellent 
served as a salad. Split half a dozen plums 
in two, remove the stones. Put the halves in 
a compotier, skin side down, dust sugar over 
them and add a gill of sherry, a tablespoonful 
each of green chartreuse and of maraschino ; 
let them stand fifteen minutes, toss lightly, and 
serve. Claret may be used instead of sherry, and 
brandy instead of chartreuse. The object in 
using liquors with fruits is to prevent ill effects 
from overeating them. 

Raspberry Short-cake.— Prepare the short- 
cake as in recipe for Strawberry Short-cake 
(which see). Arrange a layer of berries on one- 
half of the cake, dredge with fine sugar, and place 
the other half on the berries ; cover the top with 
largest berries and add a liberal quantity of sugar, 
and serve. A mixture of whipped whit® of egg 



SALAD OF MIXED FRUITS. 27 

and sugar is sometimes added to the top layer 
and it is placed in the oven a moment to set, 
but too much heat will spoil the berries. [The 
short-cake of the restaurants is not a true ' ' short- 
cake," it being made of layers of sponge cake.] 

Salad of Mixed Fruits.— Put in the center 
of a dish a pineapple, properly pared, cored, and 
sliced, yet retaining as near as practicable its 
original shape. Peel, quarter, and remove the 
seeds from four sweet oranges ; arrange them in 
a border around the pineapple. Select four fine 
bananas, peel and cut into slices lengthwise ; 
arrange these zigzag-fence fashion around the bor- 
der of the dish. In the V-shaped spaces around 
the dish put tiny mounds of grapes of mixed col- 
ors. When complete the dish should look very 
appetizing. To half a pint of clear sugar syrup 
add half an ounce each of brandy, maraschino, 
and curacoa ; pour over the fruit and serve. 

Sliced Pears. — Pare, quarter, and core four 
fine pears, put them in a^compotier, and pour 
over them half a pint of hot sugar syrup, cover 
and allow it to cool. Add a tablespoonful of 
brandy. Keep on ice until wanted. 

Strawberry Charlotte.— Prepare the char- 
lotte as prescribed in Banana Charlotte. Substi- 
tute strawberries for bananas and the result will 
be very gratifying. 



28 STRAWBERRY SHORT-CAKE, 

Strawberry Short-cake.— Sift together half 
a pound of flour, a coffeespoonful each of salt 
and of sugar, and two teaspoonfuls of baking- 
powder. Work into this mixture a quarter of a 
pound of cold washed butter ; add gradually two 
gills of cold boiled milk, mix quickly with a 
knife ; dredge flour over the moulding-board and 
turn the paste upon it, toss with the knife until 
it is floured, pat it gently with a floured rolling- 
pin and roll it down to half an inch thickness ; 
put a plate on top of the paste and cut round it, 
grease a baking-tin, put the rounds upon it and 
bake. When done make an incision round the 
center of the edge and tear them apart. If not 
too thick they need not be divided. Wash the 
berries to remove grit ; arrange a layer of them 
on one-half of the cake, dredge with fine sugar, 
and place the other half on the berries ; cover 
the top with largest berries and add a liberal 
quantity of sugar, and serve. A mixture of 
whipped white of egg and sugar is sometimes 
added to the top layer and it is placed in the 
oven a moment to set, but too much heat will 
spoil the berries. 

A novelty in short-cakes is made of black and 
white Hamburg grapes. Large California or 
Malaga grapes may be used, if the seeds are not 
objected to. In our opinion grape seeds are a 



COLD CUSTARD. 29 

constant source of trouble and cause many of the 
ills attributed to other sources. Seeds should 
therefore be rejected. 

Velvet Cream with Strawberries.— Half fill 
small moulds with fine strawberries, pour the 
cream on top and place on ice until wanted. (See 
Velvet Cream.) 



CUSTARDS AND OMELETS AS DES- 
SERTS. 

Cold Custard.— Wet a saucepan with cold 
water to prevent the milk that will be scalded in 
it from burning. Pour out the water and put in 
a quart of milk ; boil and partly cool. Beat up 
the yolks of six eggs and add three ounces of 
sugar and a saltspoonful of salt ; mix thoroughly 
and add the lukewarm milk. Stir and pour the 
custard into a porcelain or double saucepan and 
stir while on the range until of the consistency of 
cream, strain and when almost cold add flavor- 
ing if desired. Pour the custard in cups, which 
place on ice until wanted, or pour it into the 
freezer and freeze en bloc. After the eggs and 
cream have combined, it must not be allowed to 
boil or it will curdle. 

Cold Rice Custard. -Prepare a custard as in 



30 MERINGUE CUSTARD TARTLETS. 

the foregoing recipe. Add to it, before pouring 
into the cups, half a pint of boiled rice ; mix and 
keep surrounded with ice until wanted. 

Meringue Custard Tartlets.— The deep in- 
dividual pie-tins, fluted tartlet pans, are suitable 
for custard tarts, but they should be about six 
inches in diameter and from two to three inches 
deep. Butter the pan and line it with ordinary 
puff paste, then fill it with a custard made as 
follows : Stir gradually into the beaten yolks of 
six eggs two tablespoonfuls of flour, asaltspoon- 
ful of salt and half a pint of cream. Stir until 
free from lumps and add two tablespoonfuls of 
sugar, put the saucepan on the range and stir un- 
til the custard coats the spoon. Do not let it 
boil or it will curdle. Pour it in a bowl, add 
a few drops of vanilla flavoring and stir until the 
custard becomes cold ; fill the lined mould with 
this and bake in a moderate oven. In the 
mean time, put the white of the eggs in a bright 
copper vessel and beat thoroughly, using a 
baker's wire egg-beater for this purpose. While 
beating, sprinkle in lightly half a pound of sugar 
and a dash of salt. When the paste is quite firm, 
spread a thin layer of it over the tart and deco- 
rate the top with the remainder by squeezing it 
through a paper funnel. Strew a little pow- 
dered sugar over the top, return to the oven, and 



OMELET SOUFFLE. 3 1 

when a delicate yellow tinge, remove from the 
oven and serve hot. 

Omelet Souffle.— Beat separately the whites 
of four and the yolks of two eggs ; whisk the 
whites into the yolks ; add a tublespoonful of 
sugar and a few drops of vanilla extract ; turn it 
out on a shallow tin or plate, and bake about 
ten or twelve minutes. Serve immediately, and 
on the dish in which it was baked. An Omelet 
Souffle is an excellent and inexpensive sweet or 
dessert dish, and one that should be more often 
met with in private families. The secret of mak- 
ing it is to beat the eggs thoroughly and serve 
it the moment it is taken from the oven, other- 
wise it will be flat and worthless. 

Omelet with Jelly.— Put a small quantity of 
lard or oil into the pan, let it simmer a few 
minutes and remove it, wipe the pan dry with a 
towel, and put in a little fresh oil in which the 
omelet may be fried. Care should be taken that 
the oil does not burn, which would spoil the color 
of the omelet. Break three eggs separately ; put 
them into a bowl and whisk them thoroughly 
with a fork. The longer they are beaten the 
lighter will the omelet be. Beat up a teaspoon- 
ful of milk with the eggs and continue to beat 
until the last moment before pouring into the 
pan, which should be over a hot fire. As soon 



32 RUM OMELET. 

as the omelet sets, remove the pan from the hot- 
test part of the fire. Slip a knife under it to 
prevent sticking to the pan. When the center is 
almost firm, slant the pan, work the omelet in 
shape to fold ; just before folding, add a table- 
spoonful of currant jelly ; turn it out on a hot 
dish, dust a little powdered sugar over it, and 
serve. 

Rum Omelet.— Sweet Omelets are very often 
substituted for other desserts and are appropriate 
in an emergency. 

As a rule, an omelet is a wholesome and inex- 
pensive dish, yet one in the preparation of which 
cooks frequently fail, owing to carelessness of 
detail. With a little attention the housewife can 
easily become the perfect cook in this branch as 
well as others. 

The flavoring and the ingredients of omelets 
may be varied indefinitely, but the principle is 
always the same : in making an omelet care 
should be taken that the omelet pan is hot and 
dry. To ensure this, put a small quantity of 
lard into the pan, let it simmer a few minutes 
and remove it, wipe the pan dry with a towel and 
put in a little fresh lard in which the omelet may 
be fried. Care should be taken that the lard 
does not burn, which would spoil the color of 
the omelet. 



RUM OMELET. 33 

It is better to make two or three small omelets 
than one very large one, as the latter cannot be 
well handled by a novice. The omelet made of 
three eggs is the one recommended for begin- 
ners. Break the eggs separately ; put them into 
a bowl and whisk them thoroughly with a fork. 
The longer they are beaten the lighter will the 
omelet be. Beat up a teaspoonful of milk with 
the eggs and continue to beat until the last 
moment before pouring into the pan, which 
should be over a hot fire. As soon as the omelet 
sets, remove the pan from the hottest part of the 
fire. Slip a knife under to prevent sticking to 
the pan. When the center is almost firm, slant 
the pan, work the omelet in shape to fold easily 
and neatly, and when slightly browned hold a 
platter against the edge of the pan and deftly turn 
it out on to the hot dish. 

Salt mixed with the eggs prevents them from 
rising, and when it is so used the omelet will 
look flabby, yet without salt it will taste insipid. 
Add a little salt to it just before folding it and 
turn out on the dish. 

To make a rum omelet, prepare an omelet as 
has been directed, fold it and turn out on a hot 
dish ; dust a liberal quantity of powdered sugar 
over it, and singe the sugar into neat stripes with 
a hot iron rod, heated in the coals, pour a glass 



34 APPLE-MANIOCA PUDDING. 

of warm Jamaica rum around it, and when it is 
placed on the table set fire to the rum. With a 
tablespoon dash the burning rum over the ome- 
let. 

Tapioca Custard. — Pick over carefully and 
wash one-quarter of a pound of small grain 
tapioca. Add to it a quart of boiling milk, two 
saltspoonfuls of salt, and boil slowly an hour 
and a half ; stir frequently ; when done, allow 
it to cool a little. Beat five eggs thoroughly, and 
add to them three ounces of sugar, an ounce of 
butter, and a dash of nutmeg. Gradually add 
the tapioca. Let the whole come to boiling 
point ; pour into cups or a mould, and serve hot 
or ice cold, as may be preferred. 



PUDDINGS. 

Apple-Manioca Pudding.— Put in one pint 
of milk four tablespoonfuls of manioca, and a 
saltspoonful of salt. Place these ingredients in 
a saucepan and after boiling pour into a dish, 
and add two tablespoonfuls of sugar, one pint 
more of cold milk, two beaten eggs, the grated 
rind of one lemon, and a saltspoonful of mixed 
spice. Line a baking tin pan with sliced apples, 
pour in the mixture, and bake in a moderate hot 
oven half an hour. 



BATTER PUDDING. 35 

Batter Pudding,— Beat separately the whites 
and yolks of four eggs ; mix with them eight 
ounces of flour and a saltspoonf ul of salt ; make 
a batter with a little more than a pint of milk ; 
mix. Butter a baking-tin, and just before pour- 
ing the mixture into it, add a teaspoonful of 
baking-powder. Serve with vanilla sauce. 

Boiled Pudding.— Half a pint of chopped 
beef suet ; same amount of grated bread and 
same quantity of washed currants ; mix with two 
tablespoonfuls of sugar, a teaspoonful of lemon- 
peel, saltspoonful of salt and same of grated nut- 
meg ; whip up two eggs with half a pint of 
milk ; work the mixture to a light paste ; scald 
a few small pudding-cloths, wring them out, 
flour them, and tie a small portion of the mixture 
in each ; plunge them into boiling water, boil 
quickly half an hour, turn them out on a hot 
dish, dust sugar over them, and serve with the 
following sauce : Melt an ounce of butter, add 
two tablespoonfuls of powdered sugar, teaspoon- 
ful of grated lemon-peel, pinch of nutmeg and a 
wineglassful of sherry. 

Boiled Rice Dumplings, Custard Sauce.— 
Boil half a pound of rice ; drain and pound it 
moderately fine. Add to it two ounces of butter, 
three ounces of sugar, half a saltspoonful of 
mixed ground spice, salt, and the yolks of two 



36 BREAD-AND-BUTTER PUDDING. 

eggs. Moisten a trifle with a tablespoonful or 
two of cream. With floured hands shape the 
mixture into balls, and tie them in floured pud- 
ding-cloths. Steam or boil forty minutes, and 
send to table with a custard made as follows : 

Mix together four ounces of sugar and two 
ounces of butter (slightly warmed). Beat 
together the yolks of two eggs and a gill of 
cream ; mix and pour the sauce in a double 
saucepan ; set this in a pan of hot water, and 
whisk thoroughly three minutes. Set the sauce- 
pan in cold water and whisk until the sauce is 
cooled. 

Bread-and-Butter Pudding.— Select a loaf 
of stale bread. Do not remove the crust. Cut 
the loaf in thin slices and butter them ; half fill 
a pudding dish with them and fill up with a 
boiled custard ; put the dish in a pan part full 
of water, and let it remain on top of the range 
an hour and a half, then place it in the oven to 
brown slightly. When done, serve with a sauce 
made as follows : Cream two ounces of butter, 
and add a heaping tablespoonful of flour, half a 
pint of cream, a tablespoonful of sugar, and two 
tablespoonfuls of sherry. Let it come to a boil, 
then place it on the back of the range. When 
lukewarm, whisk into it slowly the yolk of one 
egg, well beaten ; warm it slightly, and serve. 



BREAD-AND-FRUIT PUDDING. 37 

Bread-and-Fruit Pudding.— Trim off the 
crust from a quantity of dry bread and grate the 
remaining white part of it ; add to a pint of it 
one quart of hot boiled milk, two ounces of 
butter, four ounces of sugar, half a teaspoonful 
of salt, and a heaping saltspoonful of mixed 
ground spice. When cool, whisk into it four 
well-beaten eggs. Peel and slice a dozen fine, 
firm peaches ; add them to the mixture ; pour 
it into a brown bread or deep pudding mould ; 
place it in a pot of hot water and steam three 
hours. Serve either hot or cold and with an egg 
or cream sauce, flavored with lemon or vanilla. 
Canned fruits of all kinds may be used when 
fresh are too expensive. 

Bread Pudding.— Soak a pint of grated bread 
crumbs in one and a half pints of milk. Beat 
up the yolks of two eggs with a tablespoonful of 
sugar, a little salt and the grated rind of one 
lemon, mix into the bread and place in an oven 
to bake. Whisk the whites of an egg with a 
tablespoonful of powdered sugar and the juice 
of half a lemon, and when light add to the pud- 
ding, return to the oven again and bake to a 
light brown. 

Carrot Pudding.— Americans, as a class, 
unfortunately do not appreciate the young carrot 
— either as a vegetable or as the basis of sweet 



38 CHOCOLATE PUDDING. 

dishes — nearly as much as foreigners do. They 
are excellent served as fritters, and in puddings, 
pies, jam, cheese-cakes, soups, etc. A very nice 
pudding is made as follows : Half a pint of 
grated bread crumbs, one-quarter of a pound of 
flour, one-quarter of a pound of butter, half a 
pound of dried or preserved cherries, half a 
pound of crushed sugar and a saltspoonful of 
salt. Boil a dozen young carrots three-quarters 
of an hour, rub them through a sieve and add 
half a pound of the pulp to the mixture ; mix 
thoroughly ; pour in a buttered mould and steam 
two and a half hours ; serve with a sauce made 
as follows : Boil one-quarter of a pound of 
sugar in a pint of water ; skim off the surface 
until clear ; add a wineglassful of sherry ; when 
cool, beat an egg and whisk it into the syrup. 

Chocolate Pudding.— Add one ounce of 
grated chocolate to a quart of milk ; boil 
thoroughly ; flavor with vanilla ; set aside to 
cool ; then stir in the yolks of six eggs, well 
beaten ; bake in a buttered pudding dish until 
it stiffens like custard. Beat the whites of six 
eggs with a tablespoonful of powdered sugar, to 
a stiff froth ; spread over the top of the pud- 
ding ; return to the oven and brown quickly. 

Cold Apple Pudding.— Sift one pint of flour, 
add one-quarter of a teaspoonful of salt. Beat 



COLD CABINET PUDDING. 39 

the whites and yolks of four eggs separately ; add 
the yolks and half a pint of rich cream, add a 
pint of strained apple sauce, six ounces of sugar, 
a pinch of cinnamon, and beat in the whites of 
the eggs. Pour into a very deep pan, or, better 
still, a deep mould, which place in a pan partly 
full of hot water ; let it simmer on the back of 
the range for three-quarters of an hour ; then 
put pan and pudding in the oven for about the 
same length of time. When done, it may be 
served hot if liked, or packed in ice and served 
cold with a rich cream sauce. 

Cold Cabinet Pudding.— Grease a quart 
pudding-mould and cover the bottom with pieces 
of candied lemon and orange peel, cut diamond 
shape. Between each four diamonds place a 
boiled seedless raisin ; cover the fruit with a layer 
of stale sponge cake, and add a layer of raisins 
or other dried candied fruits ; repeat with alter- 
nate layers of cake and fruit until the mould is 
full. Beat up the yolks of four eggs with half a 
teaspoonful of salt and three ounces of sugar. 
Whisk into them a pint and a gill of lukewarm 
milk ; pour this into the mould. Place the mould 
in a pan of hot water ; let it remain on the back 
of the range an hour, then set pan and all in 
a moderate oven and bake one hour. Let it cool. 
When cold surround it with ice, and when 



40 COLD MARQUISE PUDDING. 

wanted, serve with a cold rich custard sauce, 
flavored with vanilla or sherry wine. 

Cold Marquise Pudding.— Open a two- 
pound can of preserved pears, drain them from 
the liquid, cut them small and rub them through 
a sieve ; add half a pint of white sugar syrup. 
Cut up two pineapples into thin slices, and then 
into small dice. Add their weight of sugar and 
a pint of water ; simmer half an hour, set aside 
to cool. Boil half a pound of dried cherries in 
half a pint of syrup and cool. Surround the ice- 
cream freezer with ice, put the pear pulp in it 
and work it until partly frozen ; add while 
working the pears with the spatula, the well- 
beaten whites of four eggs. Drain the cherries 
and the pineapple from the syrup and add them, 
and when nearly frozen, put the mixture in an 
ice-pudding mould. Surround it with ice and 
salt until wanted. If you can afford it, a pint of 
sweet champagne frappeed and served with the 
puddings as a sauce will be found delightful. 

Cold Plum Pudding.— Plum pudding is a 
winter dish, and is only tolerated in summer 
when served cold. As there is much trouble in 
preparing it we recommend the plum pudding 
of the grocer, for use in summer. Boil the 
pudding and cool it, put it in a mould, sur- 
round it with wine or brandy jelly and pack it 



COLD RICE PUDDING. 41 

in ice. When wanted dip the mould in hot 
water an instant, turn it out, cut in slices and 
serve. 

Cold Hice Pudding.— The dish prepared 
according to rice pudding recipe may be placed 
on ice and served cold, but a richer pudding is 
more appreciated. Beat the whites and yolks of 
six eggs separately ; add four ounces of sugar, a 
little flavoring and salt to the yolks, and add 
cold boiled rice enough to make a stiff batter. 
Beat in the whisked whites ; pour the mixture 
into cups, set them in a pan partly filled with 
hot water, place on the back of the range for 
half an hour, then put the pan and puddings in 
the oven and bake forty minutes. When cold 
surround them with ice. A rich cold custard 
sauce may be served with them. 

Cold Scotch Pudding.— Soak a pint of 
grated oatmeal crackers in one and a half pints 
of milk. Beat the yolks of three eggs with a 
heaping tablespoonful of powdered sugar, salt- 
spoonful of salt and the grated rind of a lemon ; 
mix with the soaked crackers. Beat the whites 
of the eggs with a tablespoonful of powdered 
sugar, whisk into the mixture ; pour into small 
moulds (a little over half full) and set them in a 
pan containing warm water, place on top of 
range half an hour, then put the pan in the oven 



42 GREEN-APPLE DUMPLING. 

and bake forty-five minutes. When cool set 
them on ice and serve with wine sauce. 

Green-Apple Dumpling— Fruit Sauce.— 
Wash and chop fine a quarter of a pound of beef 
suet, add to it half a teaspoonful of salt, half a 
pound of flour, a teaspoonful of baking-powder, 
and half a pint of milk, or enough to make a 
stiff paste ; roll it out, fold it and place on ice 
until wanted. Peel and core six green apples ; 
fill the center with a mixture of sugar, seasoned 
or spiced with a little ground cloves and butter 
(enough to bind it together), cover each apple 
with a thick layer of the paste, tie them in small 
pudding-cloths and steam them an hour and a 
half. Boil together a pint of raspberries, quarter 
of a pound of sugar and two gills of water, sim- 
mer gently, remove the scum as fast as it arises, 
strain through a small sieve, and serve. 

Indian Pudding.— Sift one pint of Indian 
yellow meal, add to it two ounces of chopped 
beef suet, half a teaspoonful of salt, and two gills 
of black molasses. Beat up two eggs and add 
to them one quart of milk ; mix and pour the 
paste into a small earthen pot. Set it in a pan 
of water and bake slowly three hours. 

Lemon Pudding.— Moisten half a pint of 
fine farina with a gill of cold milk ; add it to a 
pint of hot milk and stir well. Add a salt- 



MANIOCA PUDDING. 43 

spoonful of salt and two ounces of butter, stir 
until quite smooth and thick, and allow it to 
become cold. Beat together four eggs, six 
ounces of sugar, the grated rind and juice of 
two lemons and a dash of ground cinnamon ; 
stir into this mixture the cold farina, a small 
quantity at a time, until used, then pour it into 
a buttered pudding-dish and bake forty minutes. 
It may be served hot, but is better when served 
cold, during hot weather. 

Manioea Pudding.— Three tablespoonfuls of 
manioca, one quart of milk, a little salt, one 
tablespoonful of butter, and two well- beaten 
eggs ; sugar, spice, or flavoring to the taste. 
Mix manioca in half the milk cold, and, with 
the butter, stir on the fire until it thickens, pour 
it quickly into a dish, stir in the sugar and re- 
maining milk, and when quite cool add the 
eggs, spice, and wine or other flavoring. This 
pudding maybe varied by omitting the eggs and 
substituting currants, chopped raisins, or can- 
died lemon, orange, or citron sliced. Bake half 
an hour in a moderate oven. 

It is also very nice served cold. 

Meringue Pudding.— To a pint of grated 
bread crumbs add a quart of milk ; mix together 
five ounces of sugar, three ounces of butter and 
the beaten yolks of five eggs. Grate the outer 



44 MINUTE PUDDING. 

yellow rind of two lemons and with the juice of 
one mix all together ; flavor with ground mixed 
spice to suit your taste ; put the mixture in a 
buttered pan and bake twenty-five minutes. Beat 
the white of the eggs to a spongy froth with 
three ounces of fine sugar ; take the pudding 
out of the oven, add the Meringue, and when 
slightly colored, it is done. 

Minute Pudding.— Sift half a pound of 
flour ; add half a teaspoonful of salt and a 
tablespoonful of sugar ; make a batter by add- 
ing half a pint of milk ; boil the batter in boil- 
ing water five minutes, and pour off the water. 
Wet a few cups with cold water, turn the pud- 
ding into these, and serve with a sauce made of 
melted butter and water thickened with a little 
flour. 

Plum Pudding.— A very good plum-pudding 
is made as follows : Grate the inner part of a loaf 
of moderately stale home-made bread ; add to 
six ounces of it a pound of flour, a pound of 
beef suet floured and chopped fine, a teaspoon- 
ful of salt, half a pound of blanched almonds or 
walnuts, half a pound of sugar, half a pound of 
raisins stoned and chopped, half a pound of 
washed currants, two ounces each of candied 
citron, lemon-peel, and orange-peel cut fine, 
half a pound of chopped apple, half an ounce of 



PINEAPPLE CABINET PUDDING. 45 

mixed ground spice, and a teaspoonful of fresh 
lemon-juice. Beat together five eggs and a pint 
of milk. Stir it into the mixture ; add half a 
pint of California brandy, and pour the mixture 
into a porcelain-lined kettle. Simmer gently 
and stir it well for fifteen minutes ; put the 
mixture in bowls previously scalded, and when 
cool cover them with well-washed muslin and 
put them away. When wanted, boil or steam 
four hours, turn out of the bowl, and put on top 
of it a few squares of cut sugar, pour on a little 
brandy, and set it afire. Serve with a thin 
custard sauce flavored with vanilla or brandy. 
But very little of this pudding should be given 
to young people, as it might affect them. The 
pudding will keep a year. 

Pineapple Cabinet Pudding.— This is an 
excellent pudding and can be prepared at quite 
reasonable cost at this season of the year. Pro- 
ceed as in recipe for cold cabinet pudding, using 
diamond-shaped pieces of fresh pineapple instead 
of dried or candied fruits. It may be served hot, 
but is better cold. 

Rice a l'Imperatriee.— Wash a pint of rice 
and boil it in a quart of milk until tender ; add 
three ounces of sugar, and stir while cooking, 
until the sugar is dissolved. Remove it from the 
fire and when cold add the well- beaten yolks of 



46 RICE PUDDING. 

five eggs. Soak one ounce of fine gelatine in 
cold water until soft; add to it three gills of boil- 
ing cream and two ounces of sugar ; stir until 
dissolved, strain into a tin, which place in a 
wooden bowl surrounded with ice. When it 
commences to set whisk into it the whipped 
froth of three half- pints of cream, flavor with a 
few drops of extract, and work this into the rice 
mixture as lightly as possible. Put in the bot- 
tom of the moulds a tablespoonful of preserves 
or jelly, fill the moulds with the preparation and 
keep them on ice until wanted. 

Rice Pudding.— Wash two ounces of rice in 
two waters, then drain and add three half-pints 
of milk, an ounce of sugar, a little salt and a 
dash of nutmeg ; let stand three-quarters of an 
hour, then bake in a moderate oven until a de- 
licate brown. A rich rice pudding may be had 
by using eggs. 

Spanish Apple Pudding.— Cover the bottom 
of a pudding dish with a light puff paste, and 
lay on it a layer of thin slices of apples ; strew 
over them a tablespoonful of sugar and a salt- 
spoonful of ground cinnamon ; another layer of 
sliced apples sprinkled with a tablespoonful of 
sugar and a saltspoonful of ground cloves ; 
another layer of apples, sugar, and a saltspoonful 
of grated nutmeg. Cover with a top crust with 



SPANISH PINEAPPLE PUDDING. 47 

a hole in its center. Mix together a gill of white 
wine vinegar with two ounces of sugar, pour it 
in the hole and bake thirty minutes. 

Spanish Pineapple Pudding.— Proceed as 
in the above recipe, using shredded pineapple 
instead of apple, and use sherry instead of vine- 
gar. 

Spanish Fruit Pudding,— Line a baking- 
dish with a light puff paste, add a layer of shred- 
ded pineapple and cover it with powdered sugar ; 
add a layer of sweet oranges sliced, strew over 
them a thin layer of sugar ; next add a layer of 
sliced bananas with sugar strewn over them. 
Repeat the process until the dish is full. Cover 
the dish with a light puff paste, and bake to a 
delicate brown. 

Sponge Pudding.— Sift together a quarter of 
a pound of flour and three ounces of sugar, mix 
two gills of cold milk, and work it into three 
half- pints of boiling milk ; stir over the range 
until smooth and thick. Now add two ounces 
of creamed butter and whisk into it the well- 
beaten yolks of eight eggs. Beat up the whites 
of the eggs to a stiff foam and work it into the 
batter. Pour the mixture into custard cups, set 
them in a pan of hot water and bake to a light 
brown ; serve with vanilla sauce. 

Steamed Peach Pudding.- Sift together one 



48 TAPIOCA PUDDING WITH PEACHES. 

pint of flour, two heaping teaspoonfuls of baking- 
powder and two saltspoonfuls of salt. Beat 
together the yolks of two eggs with three ounces 
of sugar and half a pint of milk, add this to the 
flour. Beat the whites of the eggs to a froth and 
add it also. Cut six nice peaches, dredge them 
with flour and add to the mixture ; pour into a 
buttered pudding-mould and steam two and a 
half hours. Send to table with a creamy sauce 
flavored with a spoonful of brandy. 

Tapioca Pudding with Peaches.— Wash 
half a pint of small tapioca ; put in a double 
boiler, add a liberal quart of boiling water and 
boil half an hour. Peel and halve a dozen 
peaches, put them in a pan, add one quarter of 
a pound of powdered sugar, a saltspoonful oi 
mixed ground spice, four ounces of butter and 
the grated rind of a lemon. Pour the tapioca 
over the fruit, bake to a delicate brown, and 
serve — hot or cold — with cream or wine sauce. 

Vanilla Sauce.— Put half a pint of milk in a 
small saucepan ; when hot add the whisked 
yolks of three eggs and stir until it is the con- 
sistency of custard ; remove it from the (ire, 
and when it is cool add a teaspoonful of vanilla 
extract and the beaten whites of two eggs. 






PIE CRUST. 49 

PIES. 

It is our firm conviction that the average pie 
of to-day is the direct cause of more ill-nature 
and general " cussedness" in mankind than any- 
thing else, and that there lurks more solid, 
downright dyspepsia in a square inch of baker's 
pie than in all the other dyspeptic-producing 
compounds known. The pie we desire to see 
upon the American table is one that is more the 
receptable for fruit than a blending of fruit with 
puff-paste so soggy that lead would digest almost 
as easily. When a top crust is used let there be 
but little of it, and so light and delicate that 
' ' fairy footfalls" would break through it. We 
here present two recipes for making pies, which, 
to say the least, are not only original but are also 
healthful. The puff paste for these pies is made 
as follows : 

Pie Crust.— Sift together one quart of flour, 
a teaspoonful of salt, and a tablespoonful of 
Horsford's baking-powder ; add gradually three 
gills of milk ; work to a dough, divide into four 
parts, and roll out the desired size. This crust 
when eaten is not harmful. 

PuiFPaste.— A rich puff paste is not made 
without much trouble, and it requires much 
practice to make it perfect. Put in a bowl one 
quart of ice water, four pieces of ice, each piece 



50 HOME-MADE APPLE PIE. 

as large as an egg, and a pound of the very best 
butter. Work the butter with the hands until of 
a waxy consistency. Should the hands become 
numb, dip them in hot water for a moment. 
Divide the butter into three parts and keep on ice 
until wanted. Sift together one quart of flour 
and a teaspoonful of salt. Chop one-third of the 
butter in pieces, and work it into the flour with 
the fingers. When thoroughly incorporated add 
by degrees half a pint of ice-water ; work the 
paste until it looks like minute pellets ; turn it 
out on a floured board, and dredge with flour. 
Now comes the troublesome part of the operation 
— the use of the rolling-pin, with gentle taps of 
which reduce the size of the paste until it is right 
for rolling out. When quite smooth and about 
half an inch thick, roll it out, covering as large a 
surface as possible. Dredge one of the pieces of 
butter with flour and pat it quite thin ; put it 
on the paste and fold, first the sides and then 
the ends ; press it with the palm of the hand, 
and roll out again. Repeat this process, using 
the third piece of butter. If you are not ex- 
hausted, roll out twice or three times more, 
then keep on ice until wanted. 

Home-made Apple Pie.— Line a buttered 
pie-tin with pie-crust, as above, or puff paste ; 
cut some of it in strips three-quarters of an inch 






MINCE PIE. 51 

wide ; wet the edge of the paste in the tin, and 
arrange a strip around the rim ; cut the top of. 
the border slightly, and add another rim. Peel, 
quarter, and core a few of the best sour apples 
obtainable. Cut each quarter in three pieces ; 
arrange them neatly in the pie-tin, slightly 
mound-shaped in the center ; to each pie add a 
teaspoonful of grated lemon-peel, half a salt- 
spoonful of freshly ground cloves, and sugar — 
three ounces of which will make the pie moder- 
ately sweet, and four to five ounces decidedly 
sweet. Bake thirty minutes. While baking 
beat a pint of cold cream in a bowl surrounded 
with ice, whisk it thoroughly with a baker's 
egg-whip or beater until a substantial froth is 
formed, and keep it on ice until wanted. When 
the pies are done and have cooled, add a mound 
of the whipped cream, and when the pie is 
about to be served let the head of the family 
state emphatically to those at table that the 
under- crust is not to be eaten. Serve a spoon 
with this kind of a pie instead of a fork. When 
variety is required a meringue may be used 
instead of the whipped cream. In this case it 
should be returned to the oven a moment to 
color the top slightly. 

Mince Pie.— There must be a proper time to 
eat so hearty a dish as mince-pie, but it certainly 



52 MINCE PIE. 

is not at the end of a heavy Thanksgiving din- 
ner. Even plum-pudding is, in my judgment, 
altogether too heavy to serve as a dessert after the 
numerous rich viands of a holiday dinner, and 
yet to ignore them upon such occasions would 
seem to be striking a blow at our long-estab- 
lished customs. If they must be served to bring 
back the pleasant memories of our youth, make 
the portions very small. 

The prepared mincemeat of our first-class 
grocers is recommended to small families, as its 
ingredients are more perfectly blended than when 
the compound is made in small quantities. If, 
however, it is desired to make it at home, do so 
as follows : Put into -a chopping-bowl half a 
pound of lean, boiled meat, a quarter of a pound 
of suet, three pounds of sliced apple, and chop 
all together very fine. Remove this and put in 
the bowl a pound of sweet almonds, blanched ; 
chop them fine with a pound of seedless raisins ; 
add these to the meat, and also add a pound of 
washed currants, half a tablespoonful of salt, the 
juice and rind of two lemons, a pound and a 
half of light C sugar, a tablespoonful of mixed 
ground spice, and a quarter of a pound of 
chopped candied orange-peel. Boil down a 
quart of good soup-stock two-thirds, and add to 
the mixture. Put all in a porcelain-lined stew- 



MINCE PIE. 



53 



pan, and simmer on the back of the range half 
an hour ; while warm add a pint of good brandy, 
and put it away in jars. 

Line the pie-plates with the crust or puff paste, 
add the mince, and put a buttered paper over 
them ; bake, remove from the oven, and add to 
the top of each the beaten whites of eggs made 
as for meringue ; return to the oven a moment 
to slightly color the top, and serve hot. The 
top crust being avoided and the under crust not 
being eaten, much of the terror of mince-pie 
is removed. Citron, or, in fact, any similar 
preserved fruits, may be substituted for the 
orange-peel. 



COOKERY BOOKS. 

By Thomas J. Murrey, formerly professional 
caterer of the Astor House, New York ; Continental 
Hotel, Philadelphia ; and other leading hotels. 



FIFTY SOUPS. 

Containing much valuable information concerning soups and 
soup-making, and fifty recipes for soups of all kinds, simple 
and elaborate. 
" One of the most charming little cook books recently pub- 
lished." — Christian Union. 

FIFTY SALADS. 

Contains fifty recipes for salads and several for salad dress- 
ings, etc., as well as remarks upon salad-making, salad 
herbs, etc. 
" A practical chef Mr. Murrey brings to his volume the experi- 
ence of many years in the leading kitchens of New York, and his 
recipes are those which have made the reputation of several famous 
restaurants." — Domestic Monthly. 

BREAKFAST DAINTIES. 

With many valuable hints and directions concerning breakfast 
breads, fruits, beverages and dainty dishes. Mr. Murrey's 
own recipes. 

Each one of the above is attractively printed on fine laid 
paper. Covers in colors, with original design, i6mo., 
boards, - 50 cts. 

Cloth, design in gold and color, - - 75 cts. 



VALUABLE COOKING RECIPES. 

A large collection of economical recipes personally tested by 
Mr. Murrey, forming a cook book of the best character. 

!2mo., 128 pages, cloth, neat stamping in gold and 
color, - - 75 cts. 

Any of these books can be had of your bookseller, or will be 
delivered at any address at publishers' expense, on receipt of 
advertised price, 

WHITE, STOKES, & ALLEN, 

PUBLISHERS, 
182 Fifth Avenue, New York City. 



LIBRARY OF CONGRESS 




014 521 045 8 f 



m 




